• Polymer(Korea)
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• v.38 no.2
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• pp.171-179
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• 2014

Low temperature cure prepregs are being developed for use in the preparation of large-structured fiber-reinforced polymer (FRP) composites with good performance. Cure behavior and chemorheology of low temperature cure epoxy resin system, based on epoxy resin, curing agent, and accelerators, were investigated to provide a matrix resin suitable for the prepreg preparation. Characteristics of cure reaction were studied in both dynamic and isothermal conditions by means of differential scanning calorimetry and rheometry. The low temperature cure epoxy resin system suggested in this study as a matrix resin was curable at $80^{\circ}C$ for 3 h, and showed the gel times of 120 and 20 min at 80 and $90^{\circ}C$, respectively. Thermal and mechanical properties of the cured sample were almost the same as high temperature cure counterparts.

• Journal of the Korean Ceramic Society
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• v.43 no.1 s.284
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• pp.16-21
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• 2006

The preparation of $TiB_2$ by SHS in $B_2O_3-Mg-TiO_2$ system was investigated in this study. In the preparation of $TiB_2$, the effect on reactivity and reaction products of the initial pressure of inert gas in reactor, the content of Mg and $TiO_2$ in mixture was investigated. The minimum initial pressure of inert gas in reactor for SHS reaction in this system was 5atm, and as the pressure increased, the concentration of unreacted Mg decreased and combustion temperature increased. At the initial inert gas pressure in reactor of 50atm, the optimum composition for the preparation of pure $TiB_2$ was $B_2O_3+5Mg+TiO_2$. The $TiB_2$ synthesized in this condition had an irregular shape and the particle size of $1\~3{\mu}m$.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.667-676
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• 2004

The purpose of this study was to estimate the microbial quality of some raw vegetables, and suggest a safer method for their sanitization and pre-preparation in foodservice operations. Baechu-geotjeori was monitored from the ingredient to the final product, during different holding temperature. Three sanitization methods were performed during the pre-preparation (tap water, chlorine water and electrolyzed water). The largest reduction in the microbial counts was shown with the electrolyzed water pre-preparation (after treatment; the total plate counts decreased to 3.34-4.06 Log CFU/g, coliform counts decreased to 1.40-1.45 CFU/g). Prior to immersion in the chlorine water, washing was first peformed to see if the was a larger effective reduction in the microbial counts.

• Journal of Hydrogen and New Energy
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• v.3 no.2
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• pp.9-15
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• 1992

Electroless copper plating method using an alkaline bath have been employed in copper coating of the (LM)Ni4.5Co0.1MnO.2A10.2 hydrogen storage alloy powders for electrode preparation. The plating were conducted without any pretreatment of alloy powders. For the preparation of the electrodes, about 0.12g of the copper coated alloy powder (copper to alloy ratio 1/3 by weight) was compacted with pressure of 6 tons/cm2 at room temperature. The disk-type compacts had a diameter of 10mm and thickness of about 0.24mm. The electrode characteristics were examined through SEM observations and electrochemical measurements in a half cell. The electrochemical measurement showed that the maximum discharge capacity of the electrodes prepared by using alkaline bath were 245mAh per gram of coated alloy (327mAh per gram of alloy) and appeared a considerable degradation with increasing number of cycles. The decrease of the discharge capacity after 100 cycles was about 30% It can be suggested that, with a slight of improvement, this electroless copper plating method could be applied to the preparation of the rare earth-nickel based alloy electrode.

• Journal of Surface Science and Engineering
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• v.53 no.1
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• pp.29-35
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• 2020

In this study, five different specimen preparation methods were introduced and their advantages and disadvantages were presented. One of them, an epoxy mounting method has advantages of constant exposure area, ease of surface preparation without touching the specimen surface during polishing or cleaning, use of small amount of material and ease of specimen reuse by polishing or etching. However, in order to eliminate unexpected errors resulting from preferable reaction at the specimen/epoxy interface and contact resistance between the specimen and copper conducting line for electrical connection, it is recommended to cover the wall side of the specimen with porous anodic oxide films and to remain the contact resistance lower than 1 ohm. The increased contact resistance between the specimen and Cu conducting line appeared to result in increases of anodizing voltage and solution temperature during anodizing by which thickness and hardness of anodizing film on Al2024 alloy were drastically decreased and color of the films became more brightened.

• Journal of Microbiology and Biotechnology
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• v.17 no.5
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• pp.733-738
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• 2007

An extracellular exoinulinase($2,1-\beta-D$ fructan fructanohydrolase, EC 3.2.1.7), which catalyzes the hydrolysis of inulin into fructose and glucose, was purified 23.5-fold by ethanol precipitation, followed by Sephadex G-100 gel permeation from a cell-free extract of Kluyveromyces marxianus YS-1. The partially purified enzyme exhibited considerable activity between pH 5 to 6, with an optimum pH of 5.5, while it remained stable(100%) for 3 h at the optimum temperature of $50^{\circ}C$. $Mn^{2+}\;and\;Ca^{2+}$ produced a 2A-fold and 1.2-fold enhancement in enzyme activity, whereas $Hg^{2+}\;and\;Ag^{2+}$ completely inhibited the inulinase. A preparation of the partially purified enzyme effectively hydrolyzed inulin, sucrose, and raffinose, yet no activity was found with starch, lactose, and maltose. The enzyme preparation was then successfully used to hydrolyze pure inulin and raw inulin from Asparagus racemosus for the preparation of a high-fructose syrup. In a batch system, the exoinulinase hydrolyzed 84.8% of the pure inulin and 86.7% of the raw Asparagus racemosus inulin, where fructose represented 43.6mg/ml and 41.3mg/ml, respectively.

• Journal of Nutrition and Health
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• v.18 no.4
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• pp.283-292
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• 1985

A sanitary quality of a university foodservice establishment was assessed in terms of time and temperature, pH and Aw, and microbiological evaluation. Critical control points during various phases in product flow of fried fish cake soup were identified using hazard analysis concept. The results are summarized as follows : 1) Time and temperature data indicated that phases of holding ingredients at room temperature after cooking, and hot - holding of soup before assembly were critical. 2) pH and Aw values were in favorable for microbial growth. 3) Microbiological data indicated that microbial quality of ingredients was in poor condition. A holding practice of cooked ingredients at room temperature might provide the chance for microbial contamination and multiplication. Hot - holding time and temperature of soup should be strictly controlled to assure the food safety, since the microbial quality of serving food can be directly influenced by the hot - holding temperature of soup. 4) Microbiological test results for food containers, equipments, working surfaces, and supplies indicated that sanitary conditions of earthenware, gloves, wiping cloths and cutting board should be improved promptly. 5) Critical control points identified were : ingredients, pre - preparation, post - preparation, and holding before assembly and service. 6) Guidelines for the effective quality control program for this operation were suggested.

• Journal of the Korean Dietetic Association
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• v.23 no.4
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• pp.350-362
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• 2017

The study examined evaluated the sanitation management state of the high school foodservice operations, as measured by temperature, humidity and airborne bacteria concentration in functional areas and further identified their relationships. Data were collected from 26 high school foodservices in Gyeonggi Province. Statistical analyses were conducted with the SPSS program using descriptive analysis and spearman's correlation. The sanitation management performances in high school foodservice scored 86.85 out of 100 points and showed higher scores in the dimensions of preparation and storing management (17.85/20 points), operation management (17.78/20 points), and cooking utensil management (17.62/20 points), while the dimensions of cross contamination management as well as personal hygiene management needed action plans for prompt improvement. The airborne bacteria concentration was highest in the dining area (179.2 CFU/plate), and requiring action plans for improvement. The relative humidity in functional areas ranged from 66.5% in the receiving area to 74.4% (dish-washing area) and the temperature of the preparation area showed an average of $25.1^{\circ}C$ with the highest of $35.4^{\circ}C$ in the dish-washing area. In terms of the relationships among airborne bacteria, temperature, and humidity, the concentration of airborne bacteria was negatively correlated with and temperature in the dish-washing area (r= -0.693, P<0.05), and no other significances were shown in the other areas.

• Korean Chemical Engineering Research
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• v.51 no.5
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• pp.545-549
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• 2013

For the purpose of development of effective synthetic process of CHMI, a series of experiments were preformed on the preparation of CHMAIE, the intermediate of CHMI. For the first step, CHMA was synthesized by dropwise mixing of cyclohexylamine with maleic anhydride in toluene and 98.2% of theoretical CHMA was obtained by precipitation at $10^{\circ}C$ for 2 hours. The optimum reaction temperature of the esterfication, preparation reaction of CHAMIE from CHMA, was $68^{\circ}C$, and equilibrium conversion at optimum temperature was 98.5%. Equilibrium reaction time decreased with reaction temperature, and 4 hours was taken to reach equilibrium at optimum reaction temperature. Toluene in the final reaction product could be recovered by vacuum distillation. The recovery of toluene was increased with distillation temperature and 98% of toluene could be recovered at $55^{\circ}C$.

• Journal of Periodontal and Implant Science
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• v.52 no.5
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• pp.411-421
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• 2022

Purpose: In this study, we aimed to evaluate the degree of heat generation when a novel drill design with an irrigation slot was used with metal sleeve-free (MF) and metal sleeve-incorporated (MI) surgical guides in an environment similar to that of the actual oral cavity. Methods: A typodont with a missing mandibular right first molar and 21 bovine rib blocks were used. Three-dimensional-printed MF and MI surgical guides, designed for the placement of internal tapered implant fixtures, were used with slot and non-slot drills. The following groups were compared: group 1, MI surgical guide with slot drill; group 2, MI surgical guide with a non-slot drill; and group 3, MF surgical guide with a slot drill. A constant-temperature water bath at 36℃ was used. The drilling was performed in 6 stages, and the initial, highest, and lowest temperatures of the cortical bone were measured at each stage using a non-contact infrared thermometer. Results: There were no temperature increases above the initial temperature in any drilling procedure. The only significant difference between the non-slot and slot groups was observed with the use of the first drill in the MI group, with a higher temperature in the non-slot group (P=0.012). When the heat generation during the first and the second drilling was compared in the non-slot group, the heat generation during the first drilling was significantly higher (P<0.001), and there was no significant difference in heat generation between the drills in the slot group. Conclusions: Within the limitations of this study, implant-site preparation with the surgical guide showed no critical increase in the temperature of the cortical bone, regardless of whether there was a slot in the drill. In particular, the slotted drill had a cooling effect during the initial drilling.